Dum Aloo
Dum Aloo is a traditional North-Indian gravy made using baby potatoes that are steam or dum cooked in an aromatic gravy
Ingredients
- 400 grams Baby Potatoes
- 2 Tomatoes
- 2 Kashmiri Dry Red Chillies
- 8-10 nos. Cashewnut
- 1 inch Ginger
- 2-3 tbsp Ghee
- 3 tsp Kashmiri Red Chilli Powder
- 3 tsp Dhaniya or Coriander Powder
- ½ tsp Asafoetida
- 1 tsp Turmeric Powder
- 1 tsp Dry Ginger Powder
- 1 tsp Amchur Powder
- 1 tsp Fennel Seeds Powder
- 1 tsp Roasted Jeera Powder
- 3 tsp Kasuri Methi
- 1 tsp Garam Masala
- 1 inch Cinammon
- 1 Black Cardamom
- 2 Green Cardamom
- 2 Bay Leaves
- 4 Cloves
- 2 tsp Jeera or Cumin Seeds
- Salt to taste
- Oil for deep frying
- Fresh Coriander Leaves to garnish
Instructions
- Wash and peel baby potatoes. Prick the potatoes using fork. This helps better absorption of salt and spices.
- Soak dry red chillies and cashewnuts in hot water.
- Boil the potatoes in salt water for 6 to 7 minutes.
- Drain the potatoes and keep aside. Let it cool.
- Heat oil in a kadai. Deep fry the potatoes until golden brown.
- Fry all the potatoes in batches and keep aside.
- In a heavy bottom pan, add 2-3 tbsp Ghee. Add all the whole spices and jeera.
- In a mixer jar, add tomatoes, ginger, soaked red chillies and cashewnut and grind to a fine paste
- Keeping the flame low, add asafoetida, and turmeric powder, followed by Kashmiri Red chilli powder and Dhaniya powder.
- Next add the ground paste and mix well.
- Add water and cover and cook for 5 to 6 minutes or until the ghee separates.
- Next add jeera powder, amchur powder, fennel seed powder and dry ginger powder. Mix well
- Add the fried potatoes, and 1 cup water and cover and cook for 10 -12 minutes.
- The potatoes should be well cooked and soft. Finally add roasted kasuri methi leaves and Garam Masala.
- Garnish with chopped coriander leaves and serve hot.
Notes
- Pricking the potatoes before boiling in salt water, helps in better absorption of salt and spices.
- Parboil the potatoes only for 6 to 7 minutes.
- Deep frying the potatoes enhances the taste. If you wish, you can also shallow fry.
- Use Kashmiri Red chillies and red chilli powder for vibrant colour and mild spice
- Try not to skip dry ginger powder and fennel seeds powder as it enhances the taste of this gravy
- You can adjust the consistency of the gravy as per your choice. Thinner gravy works good if you wish to serve with rice.